Late Night Tacos de Lengua

Lengua

• 1 1-2 pound beef tongue
• 1/2 yellow onion, corsely chopped
• 1 fresh jalapeno, cut in half
• 3 cloves garlic, whole
• 1 stalk celery, coarsely chopped
• 1 teaspoon cumin seed, slightly crushed
• 1 teaspoon salt
• 1 bottle Negra Modelo
• sliced bell pepper and onions, optional
• corn and/or flour tortillas, warmed
• 2 tablespoons olive oil

1. Preheat the oven to 325 degrees.
2. Place the tongue in a cast iron dutch oven with the rest of the ingredients. Add enough water to about the halfway point on the tongue. Bring it to a boil.
3. Cover the pot and bake in the oven for about 3-3 1/2 hours or until fork tender. I flipped mine half way through. Set aside to cool a bit.
4. Once cool enough to handle, remove the outer layer of skin and slice thinly.
5. In a large skillet, heat the olive oil over medium high heat. Cook the sliced tongue with the peppers and onions until browned, about 3-5 minutes.
6. Serve on hot tortillas with cilantro sour cream, salsa and the rest of the Negra Modelo.

Cilantro Sour Cream

• 3 tablespoons fresh cilantro, minced
• 1 clove garlic, minced
• 1 fresh jalapeno, minced
• 1 tablespoon fresh lime juice
• 3/4-1 cups sour cream (depending on how potent you want it)
• salt to taste

1. Toss all ingredients in the food processor and blend.